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Eternal Yogurt: The Starter That Lives Forever

Yogurt enthusiasts are rediscovering heirloom yogurt starters, many of which originated in countries with long traditions of yogurt-making. These bacterial cultures, which live on milk, can regenerate in one batch after another.
WAMU 88.5

Graham Voices Opposition To Last Call Extension In D.C.

D.C. Councilman Jim Graham voiced his opposition to an extension of D.C.'s 3 a.m. last call, amidst a larger discussion about budget issues in the District.

WAMU 88.5

Politics of the Plate

Perfectly red, unblemished winter tomatoes don't just disappoint when it comes to taste and nutrition: they may be the product of modern-day slavery. Barry Estabrook's exposé of abuses in the Florida tomato industry earned him a James Beard award.

NPR

Farmers Cheer Administration's About-Face On Limiting Teen Farm Work

The Obama administration backed off a proposal to restrict teens from working on farms after a major push by conservatives and farm state Democrats. But farmers themselves weren't too happy about the restrictions, either.
NPR

Cracking The Code: Making Vegan Cheese Taste Cheesier

The market for cheese made without animal protein is ripe, given the rise in veganism, milk allergies, and fat and calorie concerns. But scientists explain why it's so hard to make it taste and melt the way Western palates demand.
NPR

'Hot Dog' Meets 'Bun': Famous Food Discoveries

Some of the most popular culinary creations — Granny Smith apples, Caesar salad and nachos — are products of fortuitous discoveries. Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.
NPR

Taming Those Wild, Stinging Backyard Greens Into Dinner

A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.

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